Peach Pecan Scones with Vanilla White Chocolate Drizzle

Name: Peach Pecan Scones with Vanilla White Chocolate Drizzle
Total time: 45 min
Ingredients: 1 cup all-purpose flour; 1 cup white whole wheat flour; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 6 tablespoons chilled butter, cut into small pieces; 1/4 cup granulated sugar; 1 large egg; 1/2 cup nonfat plain Greek yogurt; 1/4 cup low-fat milk; 1/2 teaspoon vanilla extract; 1 to 2 cups fresh peaches, peeled, pitted, and chopped; 1/3 cup toasted chopped pecans; 2 tablespoons coarse sugar for topping; 1/4 cup powdered sugar; 2 tablespoons low-fat milk; 2 teaspoons vanilla extract; 3 ounces white chocolate, chopped

Recipe GLPR74330bdcbbf748

Bread

45 min

Microwave

Oven

SNAP eligible

Tender scones bursting with fresh peaches and toasted pecans, kissed with warm cinnamon and ginger spices, topped with a silky vanilla white chocolate drizzle. These breakfast or brunch treats are moist and satisfying, made with a blend of all-purpose and white whole wheat flour for perfect texture.

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Ingredients

1 cup all-purpose flour

1 cup white whole wheat flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon table salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground nutmeg

6 tablespoons chilled butter, cut into small pieces

1/4 cup granulated sugar

1 large egg

1/2 cup nonfat plain Greek yogurt

1/4 cup low-fat milk

1/2 teaspoon vanilla extract

1 to 2 cups fresh peaches, peeled, pitted, and chopped

1/3 cup toasted chopped pecans

2 tablespoons coarse sugar for topping

1/4 cup powdered sugar

2 tablespoons low-fat milk

2 teaspoons vanilla extract

3 ounces white chocolate, chopped

Directions

Preheat your oven to 400°F and lightly spray a large baking sheet with cooking spray.
In a large mixing bowl, combine the all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Mix well to distribute the leavening agents and spices evenly.
Scatter the chilled butter pieces over the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs with no large chunks of butter remaining.
Add the chopped peaches and toasted pecans to the flour mixture and gently toss to coat them evenly.
In a separate small bowl, whisk together the egg, Greek yogurt, milk, and vanilla extract until smooth and well combined.
Pour the wet mixture into the large bowl with the dry ingredients and gently fold together using a spatula or wooden spoon until the ingredients just begin to stick together. The dough may appear shaggy at this stage, which is normal.
Turn the dough out onto the prepared baking sheet and gently shape it into a single cohesive circle approximately 1/2 to 3/4 inch thick. The dough will come together more easily during shaping.
Sprinkle the coarse sugar evenly over the top of the scone circle.
Bake at 400°F for 15 to 20 minutes, until a toothpick inserted in the center comes out with no wet batter. The top should be lightly golden.
While the scones bake, prepare the drizzle: whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth.
Melt the white chocolate either in the microwave in 30-second intervals, stirring between each interval, or over a double boiler until completely smooth. Whisk the melted white chocolate into the powdered sugar mixture until you have a pourable glaze.
Remove the scones from the oven and let them cool for a few minutes. Drizzle the white chocolate glaze generously over the top.
Allow the glaze to set completely before cutting the scones into wedges and serving.

Comments

Grocery List Plus Editorial Staff4.25

The ingredient list is solid for Charlotte chains—even white whole wheat flour and pecans are stocked at Harris Teeter, Food Lion, and Kroger without a second trip. The cost per serving lands around $1.20 to $1.40 because butter and pecans carry the price, but you get eight to ten scones from one batch, making it reasonable for weekend baking. The stated 45 minutes is honest for mixing and baking, though fresh peaches will require slicing and peeling that adds ten minutes if you're not practiced; frozen peaches cut this time. These scones are sturdy enough to mail to family and reheat well in a warm oven, but they're not a weeknight dinner bread—they're a Sunday breakfast project that rewards a full weekend morning.